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Friday, June 14, 2013

Refeeding Syndrome

Refeeding syndrome is a
condition that people who have been through a period of starvation can suffer
from. This occurs when the person is fed to aggressively after a period of
starvation. It can occur in people who have suffered from anorexia nervosa, cancer,
chronic malnutrition, and uncontrolled diabetes. So why does this refeeding
syndrome occur? If a person’s body has gone through starvation for several days
or more the body becomes used to starvation. It begins to use stored sources of
energy instead of food sources. If the body is given food again it shifts back
to using food for energy. This shift can cause a vitamin/mineral deficiency as well
has electrolyte imbalance. Common deficiencies seen with refeeding syndrome
include potassium, magnesium and phosphorus. When these nutrient imbalances
occur complications can develop. Some complications of refeeding syndrome
include heart problems, breathing problems, and insulin resistance. To avoid
refeeding syndrome a person should be fed small portions of food and liquids to
nourish the body. Large quantities of food and liquids are dangerous. Refeeding
syndrome can be very dangerous and can possibly lead to death. People who have
gone without food or water for three days or more may be at risk for refeeding
syndrome and should be monitored very carefully.

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Changes Taking Place for Dietetics at AU

As the recent post mentioned, the AU Dietetics Program will be moving out of the Department of FCS to form the new Department of Health Sciences along with Athletic Training and Exercise Sciences within the Shar College of Nursing and Health Sciences. Change is never easy, and much time has been dedicated to this decision and evaluating the subsequent impacts that this move will have on all those concerned.
Overall, this realignment will increase the visibility of the Dietetics Major to the community and prospective students. Logically, it is easier for students to associate Dietetics with other health care majors than with those majors within FCS. The historical placement of nutrition and in some cases Dietetics, within the Department of Family and Consumer Sciences remains at some institutions, but the trend is to move this major to a more appropriate placement along side other health-related areas of study. While the historical perspective should be acknowledged and appreciated, it should never limit the vision towards the future. Without vision and change, the continual growth, development, and evolution of this program would not be able to reach its fulliest potential. As previously stated, change and growth are seldom easy, but without them, proactive steps become reactive, which is not a beneficial strategy when moving forward towards the future, for if you are not moving forward, you are falling behind. Dr. V.

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Managing Food Allergies

Have you or a family member been diagnosed with a food allergy? Or perhaps you have a guest visiting your home with a food allergy? One important step to remember in managing food allergies is to avoid cross-contact.

Cross-contact occurs when one food comes into contact with another food and their proteins mix. As a result, each food then contains small amounts of the other food that are often invisible to us. Even a trace of food on a spoon or spatula that is invisible to us can cause an allergic reaction.

When cooking allergen-free meals, use utensils and pans that have been thoroughly washed with soap and water. If cooking several foods at the same time, cook the allergen-free meal first, then keep it covered and away from any splatter caused by other foods that are cooking. If you have handled an allergy-causing food, wash your hands with soap and warm water before serving the allergen-free meal.